How to Make Perfect Cacio e Pepe

pecorino cheese

💰Cheaper: parmesan cheese

Parmesan is more widely available and less expensive than pecorino.

Toast whole black peppercorns until aromatic, then cool to room temperature.

Grind the toasted peppercorns to a mix of coarsely and finely ground.

Bring 2.5 liters of water to a boil and lightly salt it.

Add 340 grams of spaghetti to the boiling water and cook until 75-80% done, about 14 minutes for spaghettoni.

Reserve 2 cups of starchy pasta water before draining the spaghetti.

Combine the reserved pasta water with the coarsely ground toasted pepper, about 6 grams, to create a pepper broth.

Transfer the undercooked spaghetti into the pepper broth and gently stir to finish cooking.

Remove from heat and gradually add grated Pecorino Romano cheese, stirring to emulsify the sauce until creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens